This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.
I also have recipes for Baked Kale and Zucchini Pilaf, Gluten Free Summer Squash Casserole and Gluten Free Zucchini Chocolate Chip Cookies that are all great options for your extra zucchini.
You can find all of my side dish recipes here: Gluten Free Side Dish Recipes
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Instructions
Preheat your oven to 350 degrees.
In a large bowl stir together the yellow squash, zucchini, onion, garlic, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, pepper and 1 cup of gluten free bread crumbs.
Pour the squash mixture into a 9x13 baking dish or 3 quart baking dish.
Mix together 1 cup gluten free bread crumbs and melted butter. Sprinkle over the squash mixture in the baking dish. Top with finely grated parmesan cheese.
Bake at 350 degrees for 45 minutes. The topping will be slightly browned when the casserole is done.
Supplies
Frequently Asked Questions
Fresh zucchini should have a very soft skin that doesn't need to be peeled. If your zucchini has a hard skin it is likely old or over ripe. If possible, I would choose a different zucchini to cook with and compost the over ripe zucchini with tough skin.
Most of the nutrition is in the deep green skin of the zucchini squash, which makes it a great reason to leave the peel on.
This is the perfect recipe for when you have an abundance of zucchini and summer squash. This recipe is great with just zucchini or if you have it yellow summer squash too.
More Recipes You Might Enjoy
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Gluten Free Zucchini Squash and Corn Casserole
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.
Ingredients
1 ½ pounds Yellow Squash, cut into ½-inch cubes
1 ½ pounds Zucchini, cut into ½-inch cubes
1 large Sweet Onion, chopped
2 tablespoon Minced Garlic
32 ounce bag Frozen Corn
2 cups Cheddar Cheese, shredded
½ cup Sour Cream
½ cup Mayonnaise
2 large Eggs, beaten
1 ½ teaspoon Sea Salt
1 teaspoon Coarse Ground Black Pepper
2 cups Gluten Free Bread Crumbs
¼ cup Unsalted Butter, melted
½ cup Parmesan Cheese, finely grated
Instructions
Preheat your oven to 350 degrees.
In a large bowl stir together the yellow squash, zucchini, onion, garlic, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, pepper and 1 cup of gluten free bread crumbs.
Pour the squash mixture into a 9x13 baking dish or 3 quart baking dish.
Mix together 1 cup gluten free bread crumbs and melted butter. Sprinkle over the squash mixture in the baking dish. Top with finely grated parmesan cheese.
Bake at 350 degrees for 45 minutes. The topping will be slightly browned when the casserole is done.
Notes
If you don't have yellow squash you can substitute with zucchini and just use zucchini in this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Vegetables
- Method: Baking
- Cuisine: Gluten Free
